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Name: Spring Rolls with Shrimp and Chicken Filling
Prep time: 45 min
Cook time: 30 min
Total time: 45 min
Yield: 20
Cuisine: American
Ingredients: 8 Chinese dried mushrooms,; 20 Spring roll skins, or egg; Soy-Vinegar dip; 2 Scallions, cut in 1 1/2"; 3 tb Oil, for frying; 3/4 ts Salt, if desired; 4 c Oil, for frying; 1 c Bamboo shoots, shredded; 2 tb Thin soy sauce; 1/2 Egg white; 3 c Fresh bean sprouts; 1 Clove garlic, crush and peel; Sauce Mixture, mix in bowl; 1 tb Black soy sauce; 2 sl Fresh ginger root, size of a; Chicken Mixture, Blanched; 1/4 ts Sugar; 8 oz Chicken breasts without; 1 ts Cornstarch; Mustard-oil dip; 6 oz Fresh shrimp, shelled and; 1 tb Sesame oil, (Oriental; 1 Egg yolk; 6 Water chestnuts, sliced; 1/2 Egg white; 1 ts Cornstarch; Plum sauce dip; 1 tb Water

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INGREDIENTS

8 Chinese dried mushrooms,
20 Spring roll skins, or egg
Soy-Vinegar dip
2 Scallions, cut in 1 1/2"
3 tb Oil, for frying
3/4 ts Salt, if desired
4 c Oil, for frying
1 c Bamboo shoots, shredded
2 tb Thin soy sauce
1/2 Egg white
3 c Fresh bean sprouts
1 Clove garlic, crush and peel
Sauce Mixture, mix in bowl
1 tb Black soy sauce
2 sl Fresh ginger root, size of a
Chicken Mixture, Blanched
1/4 ts Sugar
8 oz Chicken breasts without
1 ts Cornstarch
Mustard-oil dip
6 oz Fresh shrimp, shelled and
1 tb Sesame oil, (Oriental
1 Egg yolk
6 Water chestnuts, sliced
1/2 Egg white
1 ts Cornstarch
Plum sauce dip
1 tb Water

Servings

INSTRUCTIONS

1. Heat wok over high heat. Swirl in 3 T of oil for stir-frying. When oil is hot, slightly brown ginger and garlic and then discard them. Add shrimp mixture. Stir-fry briefly until shrimp just turn whitish (less than 20 seconds). Remove with a drainer; press shrimp with a spoon to drain oil back into wok. Put shrimp in bowl. 2. Reheat oil remaining in wok over medium heat, add mushrooms. Stir-fry for about 15 seconds to draw out their flavor. Add water chestnuts, bean sprouts, bamboo shoots and scallions. Stir-fry for 20 seconds. Add chicken mixture. Mix well. Stir in sauce mixture and return shrimp to wok. Stir-fry for 15 seconds or until chicken in thoroughly hot. Put on a plate to cool in refirgerator before wrapping. 3. Use 2-3 Tablespoons of filling for each wrapper. Moisten egdes with water if using egg roll skins; use egg yolk if using spring roll skins. Wrap one corner of the wrapper over the filling. Roll up part of the wrapper then fold the sides in and continue wrapping. Seal the edge by pressing gently. Be careful not to push hard or use lots of liquid. This creates tears in the egg roll which then absorb lots of oil when deep frying. 4. Heat about 4 cups oil in wok to deep-fry temperature. Deep-fry until skins are golden brown. Drain on baking rack placed over paper towels. Serve hot with dip of choice Recipe by: Classic Chinese Cooking by Mai Leung pp.34-36 Posted to MC-Recipe Digest V1 #383 by Sue on Jan 21, 1997.

NOTES

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Spring Rolls with Shrimp and Chicken Filling

8 Chinese dried mushrooms,
20 Spring roll skins, or egg
 Soy-Vinegar dip
2 Scallions, cut in 1 1/2"
3 tb Oil, for frying
3/4 ts Salt, if desired
4 c Oil, for frying
1 c Bamboo shoots, shredded
2 tb Thin soy sauce
1/2 Egg white
3 c Fresh bean sprouts
1 Clove garlic, crush and peel
 Sauce Mixture, mix in bowl
1 tb Black soy sauce
2 sl Fresh ginger root, size of a
 Chicken Mixture, Blanched
1/4 ts Sugar
8 oz Chicken breasts without
1 ts Cornstarch
 Mustard-oil dip
6 oz Fresh shrimp, shelled and
1 tb Sesame oil, (Oriental
1 Egg yolk
6 Water chestnuts, sliced
1/2 Egg white
1 ts Cornstarch
 Plum sauce dip
1 tb Water

1. Heat wok over high heat. Swirl in 3 T of oil for stir-frying. When oil  is hot, slightly brown ginger and garlic and then discard them. Add shrimp  mixture. Stir-fry briefly until shrimp just turn whitish (less than 20  seconds). Remove with a drainer; press shrimp with a spoon to drain oil  back into wok. Put shrimp in bowl.    2. Reheat oil remaining in wok over medium heat, add mushrooms. Stir-fry  for about 15 seconds to draw out their flavor. Add water chestnuts, bean  sprouts, bamboo shoots and scallions. Stir-fry for 20 seconds. Add chicken  mixture. Mix well. Stir in sauce mixture and return shrimp to wok. Stir-fry  for 15 seconds or until chicken in thoroughly hot. Put on a plate to cool  in refirgerator before wrapping.    3. Use 2-3 Tablespoons of filling for each wrapper. Moisten egdes with  water if using egg roll skins; use egg yolk if using spring roll skins.  Wrap one corner of the wrapper over the filling. Roll up part of the  wrapper then fold the sides in and continue wrapping. Seal the edge by  pressing gently. Be careful not to push hard or use lots of liquid. This  creates tears in the egg roll which then absorb lots of oil when deep  frying.    4. Heat about 4 cups oil in wok to deep-fry temperature. Deep-fry until  skins are golden brown. Drain on baking rack placed over paper towels.  Serve hot with dip of choice    Recipe by: Classic Chinese Cooking by Mai Leung pp.34-36    Posted to MC-Recipe Digest V1 #383 by Sue <suechef@sover.net> on Jan 21,  1997.

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Nutrition

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Serving Size: 1 Serving (41g)
Recipe Makes: 20 Servings

Calories: 23
Calories from Fat: 4 (17%)

Amt Per Serving		% DV

	Total Fat 0.4g	1 %
	Saturated Fat 0.1g	1 %
	Monounsaturated Fat 0.1g
	Polyunsanturated Fat 0.1g
Cholesterol 17.1mg		5 %
Sodium 97.2mg		3 %
Potassium 59.8mg		2 %
Total Carbohydrate 1.4g		0 %
	Dietary Fiber 0.3g	1 %
	Sugars, other 1.1g
Protein 3.6g		5 %
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Calories per serving: 23

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